Journal of Food Protection® logo International Association for Food Protection logo

First published in 1937, the Journal of Food Protection®, is a refeered monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal if internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 69 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

Print and online subscriptions are available to Members and institutional subscribers. Online visitors who are not IAFP Members or Journal subscribers will be charged on a pay-per-view basis.

Information can be obtained by calling 800.369.6337; 515.276.3344; fax: 515.276.8655, E-mail: info@foodprotection.org; or Web site: http://www.foodprotection.org

Publisher: International Association for Food Protection

Volume 64, Number 2, 1 February 2001
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Quantitative Determination of the Role of Lettuce Leaf Structures in Protecting Escherichia coli O157:H7 from Chlorine Disinfection
pp. 147-151(5)
Authors: Takeuchi K.; Frank J.F.

Comparison of Chlorine and a Prototype Produce Wash Product for Effectiveness in Killing Salmonella and Escherichia coli O157:H7 on Alfalfa Seeds
pp. 152-158(7)
Authors: Beuchat L.R.; Ward T.E.; Pettigrew C.A.

Efficacy of Washing with a Commercial Flatbed Brush Washer, Using Conventional and Experimental Washing Agents, in Reducing Populations of Escherichia coli on Artificially Inoculated Apples
pp. 159-163(5)
Authors: Annous B.A.; Sapers G.M.; Mattrazzo A.M.; Riordan D.C.R.

Polymerase Chain Reaction for the Direct Detection of Brucella spp. in Milk and Cheese
pp. 164-167(4)
Authors: Tantillo G.; di Pinto A.; Vergara A.; Buonavoglia C.

Application of Multiple Antimicrobial Interventions for Microbial Decontamination of Commercial Beef Trim
pp. 168-171(4)
Authors: Kang D-H.; Koohmaraie M.; Siragusa G.R.

Extent of Microbial Contamination in United States Pork Retail Products
pp. 172-178(7)
Authors: Duffy E.A.; Belk K.E.; Sofos J.N.; Bellinger G.R.; Pape A.; Smith G.C.

Quantitative Investigation of the Effects of Chemical Decontamination Procedures on the Microbiological Status of Broiler Carcasses during Processing
pp. 179-183(5)
Authors: Whyte P.; Collins J.D.; McGill K.; Monahan C.; O'Mahony H.

Presence and Level of Campylobacter, Coliforms, Escherichia coli, and Total Aerobic Bacteria Recovered from Broiler Parts with and without Skin
pp. 184-188(5)
Authors: Berrang M.E.; Ladely S.R.; Buhr R.J.

Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice
pp. 189-194(6)
Authors: Unal R.; Fleming H.P.; McFeeters R.F.; Thompson R.L.; Breidt Jr F.; Giesbrecht F.G.

Antibacterial Effects of Different Food-Related Phosphates Using Aeromonas hydrophila
pp. 195-200(6)
Authors: Velázquez L.d.C.; Escudero M.E.; de Guzmán A.M.S.

Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes
pp. 201-207(7)
Authors: Braconnier A.; Broussolle V.; Perelle S.; Fach P.; Nguyen-The C.; Carlin F.

Rapid Assessment of the Bacteriological Quality of Raw Milk Using ATP Bioluminescence
pp. 208-212(5)
Authors: Samkutty P.J.; Gough R.H.; Adkinson R.W.; McGrew P.

The Effect of Nisin on the Keeping Quality of Reduced Heat-Treated Milks
pp. 213-219(7)
Authors: Wirjantoro T.I.; Lewis M.J.; Grandison A.S.; Williams G.C.; Delves-Broughton J.

Biogenic Amines in Vacuum-Packaged and Carbon Dioxide-Controlled Atmosphere-Packaged Fresh Pork Stored at - 1.5 degrees C
pp. 220-227(8)
Authors: Nadon C.A.; Ismond M.A.H.; Holley R.

Microbiological Quality and Shelf Life Modeling of Ready-to-Eat Cicorino
pp. 228-234(7)
Authors: Riva M.; Franzetti L.; Galli A.

Influence of Turkey Meat on Residual Nitrite in Cured Meat Products
pp. 235-239(5)
Authors: Kilic B.; Cassens R.G.; Borchert L.L.

Mutagenicity and Identification of Mutagenic Compounds of Fumes Obtained from Heating Peanut Oil
pp. 240-245(6)
Authors: Wu S-C.; Yen G-C.; Sheu F.

Roquefortine C Occurrence in Blue Cheese
pp. 246-251(6)
Authors: Finoli C.; Vecchio A.; Galli A.; Dragoni I.

Difficulty in Recovering Inoculated Campylobacter jejuni from Dry Poultry-Associated Samples
pp. 252-254(3)
Authors: Cox N.A.; Berrang M.E.; Stern N.J.; Musgrove M.T.

Effect of Sodium Chlorate on Salmonella Typhimurium Concentrations in the Weaned Pig Gut
pp. 255-258(4)
Authors: Anderson R.C.; Buckley S.A.; Callaway T.R.; Genovese K.J.; Kubena L.F.; Harvey R.B.; Nisbet D.J.

Study of Inactivation of Lactobacillus plantarum in Orange-Carrot Juice by Means of Pulsed Electric Fields: Comparison of Inactivation Kinetics Models
pp. 259-263(5)
Authors: Rodrigo D.; Martínez A.; Harte F.; Barbosa-Cánovas G.V.; Rodrigo M.

Description of a Simple Detection Assay for In Situ Production of Bacteriocin on Meat
pp. 264-267(4)
Authors: Saucier L.; Greer G.G.

Aflatoxin B1 Degradation by Flavobacterium aurantiacum in the Presence of Reducing Conditions and Seryl and Sulfhydryl Group Inhibitors
pp. 268-271(4)
Authors: D'Souza D.H.; Brackett R.E.

Effects of Gamma Radiation on the Allergenic and Antigenic Properties of Milk Proteins
pp. 272-276(5)
Authors: Lee J-W.; Kim J-H.; Yook H-S.; Kang K-O.; Lee S-Y.; Hwang H-J.; Byun M-W.

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